Banana Cream Cupcakes


All you banana cream pie lovers out there, this cupcake is for you! Being a light fluffy banana cupcake topped with simple vanilla pastry cream and a fresh banana slice, this delightful cupcake mimics all the flavors of a slice of silky banana cream pie. This cupcake is so easy to make!

Normally I don’t believe in using many packaged ingredients, such as a boxed pudding mix… but this is the exception. I have made this cupcake using a homemade pastry cream and using this version of pastry cream. The instant vanilla pudding version. Surprisingly I actually like this version better.

It is creamier, slightly sweeter and it just fits this cupcake better. Trust me, this is the exception to using a packaged mix. You won’t be disappointed with these cupcakes! They are on my list of top 5 favorite cupcakes.

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Banana Cream Cupcakes

Banana flavored cupcake with a creamy pastry cream topping!

Servings: 16
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cups mashed very ripe bananas (about 2 large bananas)
  • 1 tsp lemon juice
  • 6 Tbsp unsalted butter , softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup low-fat buttermilk
  • 1 recipe easy vanilla pastry cream , recipe follows
  • 2 bananas , sliced

Easy Vanilla Pastry Cream

  • 2 (3.5 oz) boxes instant vanilla pudding mix
  • 2 cup heavy whipping cream
  • 1 cup whole milk
  • 1 tsp vanilla extract


  1. Preheat oven to 325 degrees. In a small mixing bowl combine flour, baking powder, baking soda and salt, set aside. In a small bowl mix mashed bananas with lemon juice, set aside. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy about 3 - 4 minutes. Mix in egg and vanilla. Add mashed bananas and stir until combine. Mix in the flour mixture alternating with the buttermilk. Pour 1/4 cup mixture into greased muffin cups or paper muffin cups. Bake for 22-24 minutes until toothpick inserted in center of muffin comes out clean. Remove from oven and let muffins cool in muffin pan 5 minutes, then remove from muffin pan and let cool 30 minutes on a wire cooling rack. Pipe vanilla pastry cream on top of muffins and refrigerate until ready to serve. Place banana slices on top immediately before serving.

Easy Vanilla Pastry Cream

  1. In a medium mixing bowl whisk together all ingredients about 2 minutes until very thick. Refrigerate mixture about 30 minutes until fully set. Stir once more to remove clumps.
Course: Dessert
Cuisine: American
Keyword: Banana Cream Cupcakes
Author: Jaclyn


  • CeeCee: I made the recipe almost exactly as stated. Although I didn’t use whole milk for the pudding- just 2% reduced fat milk. I also made my own buttermilk substitution (1 cup milk + 1 tbsp vinegar).

    It turned out SOO GOOD! I made them today just for fun, and there are only 2 left! My family LOVED them. My boyfriend requested them for his birthday next year (June). Haha! The instant pudding for the pastry cream was brilliant, and extremely delicious. My cupcake batter was a little thick (which I’m not used to), but the cupcake turned out soo yummy! I try out a lot of cupcake recipes, but this will prpbably be my go-to recipe for whenever I need to bake something. Thank You!!!! July 22, 2014 at 10:46pm Reply

    • Jaclyn: I’m so glad they were enjoyed CeeCee! Thanks so much for your comment! August 2, 2014 at 10:01pm Reply

  • CeeCee: Hi! These look so good! I was wondering if it would affect the texture of the Vanilla Pastry Cream if I substituted soy milk for whole milk? July 16, 2014 at 7:37pm Reply

    • Jaclyn: It won’t be quite as thick and rich but it should probably work okay. July 17, 2014 at 7:56pm Reply

  • Emily: I made these for my son’s 2nd birthday and he loved them (we all did!). It never occurred to me to make a pastry cream out of store bought pudding, but it was delicious! Thanks for sharing such an awesome recipe!!! September 2, 2013 at 4:18pm Reply

    • Jaclyn: You’re welcome Emily! I’m so glad everyone loved them! Thanks for your comment! September 9, 2013 at 6:01pm Reply

  • Marie: I made these last night to test taller (1 3/4″) glassine baking cups that had just been delivered. I had also made some flour frosting for the first time, and put vanilla on the one I ate…my husband sampled one with homemade salted caramel sauce blended in. Delicious banana cupcakes!! June 26, 2013 at 2:35am Reply

    • Jaclyn: I’m so glad you liked them Marie! Thanks for your comment! June 26, 2013 at 3:51pm Reply

  • Lisa konopka: Thank you so much for this simple to follow yet Delicious recipe,I made this because I had some very ripen bananas ,I couldn’t believe how light and fluffy it was,that’s exactly what I was looking for,so to compliment the cupcakes and because I had some homemade dulce de leche I decided to fill the cupcakes,wow!!!! Delicious!!!! I also drizzled caramel sauce on top,but the cupcakes are so good,the vanilla pastry cream is out of this world!!! Thank you for sharing this great recipe! It’s one of my go to recipe. June 8, 2013 at 5:27am Reply

    • Jaclyn: You’re welcome Lisa, I’m so glad you liked them! The dulce de leche and caramel sauce addition sounds amazing! Thanks for your comment! June 19, 2013 at 8:01pm Reply

  • Tiffanie: they sound great, but I use homemade pudding, how do you think that would that work in this recipe for the pastry cream….. what kind of suggestions should I try? Thanks! :) Love your blog!! May 3, 2013 at 10:18pm Reply

    • Jaclyn: A homemade pastry cream would be delicious, I’d say just make sure it’s thick enough to hold it’s shape so it’s not drooping off the cupcakes, so basically like a pastry cream that is made to be a pie filling. Homemade is always better :). Thanks for your nice comment too! I hope you enjoy these Tiffanie! May 3, 2013 at 11:42pm Reply

  • Jaclyn: Thanks Jenn, that’s so nice of you! I didn’t like these pictures so that’s such a great compliment =). January 20, 2012 at 10:49pm Reply

  • Jenn: Beautiful picture! They look delicious. January 20, 2012 at 10:00pm Reply

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